Tea drinks have become increasingly popular in Taiwan, presumably attributed to their aroma (volatile flavor compounds, VFCs), taste (non-volatile), and health attrations.Adulteration with anthropogenic compounds to increase market sales was rumored.An objective authentication means of VFCs or other compounds in tea drinks is highly desirable.A chemical fingerprint method based on solid phase mciro-extraction (SPME) coupled to gas chromatograph/mass spectrometer (SPME-GC/MS) for the analysis of VFCs in Oolong tea drinks was developed for authentication purpose.The proposed method used a CW/DVB SPME fiber operated with 10 min homogenization time, at 70 ℃, and 15 min sampling time.